The amalfitana tart is an aromatic and perfumed sweet, a soft and fragrant straw contains a lemon-flavored pastry cream that hides sweet buds: the bitters.

St. Joseph's zeps with pistachio cream are an excellent variant to the classic zeppola.

St. Joseph's chocolate zeps are an excellent variant to the classic zeppola.

The "Pitella riccia al kinder bueno" is an excellent variant of the classic flipper.

The roccoco is a Neapolitan dessert produced with almonds, flour, sugar, candied and Neapolitan Pisto that is a mixture of various spices.

The Sicilian cannoli enchants with their typical bubbles and the sparkling sheep ricotta cream.

St. Joseph's zeps with chantilly cream and strawberries are an excellent variant to the classic zeppola.

Natural smell of bread, friable texture, taste of lemon salted biscuit and pepper, golden color with amber shades and typical pepper dot.

A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe in the oven and filled with cream.

Broken to the confection of apricots, with its soft and delicate frill, the delicious filling and the irresistible scent of good and genuine.

The pastry with pistachio cream is nothing but the revisitation of the classic Neapolitan pastry, designed for the most delicious!

A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.

Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.

The Biscotti all’Amarena are a typical Campania dessert.

The salty sheet filled with scarlet and provola is the savory version of the classic Neapolitan dessert.

The Lemon Broiler is an excellent fresh variant of the classic pancake.